Home / Recipes / Desserts

Shelf 03 — Desserts

Something sweet to end on — a summer cobbler, a pan of blondies, and a skillet cookie built for sharing.

Dessert55 minServes 6

Bourbon Peach Cobbler

Ripe summer peaches, a splash of bourbon, and a biscuit-y top that soaks up all the juices.

20 minPrep
35 minBake
6Servings
EasyDifficulty

Ingredients

  • 6 ripe peaches, sliced
  • 2/3 cup sugar, divided
  • 2 tbsp bourbon
  • 1 tbsp cornstarch
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp cold butter, cubed
  • 1/2 cup heavy cream
  • Vanilla ice cream, for serving

Method

  1. Prep the filling. Toss the peaches with 1/3 cup sugar, bourbon, and cornstarch. Spread in a greased 9-inch baking dish.
  2. Make the topping. Whisk flour, remaining sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the cream just until combined.
  3. Assemble. Dollop spoonfuls of the topping over the peaches, leaving some gaps for the fruit to bubble through.
  4. Bake. Bake at 375°F (190°C) for 30–35 minutes until the top is golden and the filling is bubbling.
  5. Rest and serve. Cool 10 minutes, then serve warm with vanilla ice cream.
Dessert45 minMakes 16

Brown-Butter Blondies

Nutty brown butter and a generous hit of vanilla make these chewy bars taste far more complicated than they are.

15 minPrep
28 minBake
16Bars
EasyDifficulty

Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg plus 1 yolk
  • 2 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Method

  1. Brown the butter. Melt the butter in a light-colored saucepan over medium heat, swirling often, until golden and nutty-smelling, about 5 minutes. Pour into a bowl to cool slightly.
  2. Mix. Whisk the brown sugar and granulated sugar into the browned butter, then whisk in the egg, yolk, and vanilla until glossy.
  3. Combine. Fold in the flour, baking powder, and salt just until combined, then fold in the chocolate chips.
  4. Bake. Spread into a lined 8x8-inch pan and bake at 350°F (175°C) for 25–28 minutes, until the edges pull from the pan and the center is just set.
  5. Cool and cut. Cool completely in the pan before lifting out and cutting into 16 squares.